Codex Food Knowledge
What is Codex?
Codex literally means a code of conduct, regulations, signs, and “alimentarius” refers to food items.
Codex refers to the gathering and international application of food standards and presenting them in a unified manner.
History of the Formation of the Codex Alimentarius Commission:
The Codex Alimentarius Commission was established during the 11th FAO Conference in 1961 and the 16th WHO World Assembly in 1963 to implement the FAO/WHO joint food standards. Currently, 172 countries are members of Codex.
Objectives of the Codex Alimentarius Commission:
1- Protecting the interests and health of consumers
2- Facilitating trade relations and harmonizing actions in the field of food
3- Coordinating all food standard activities in government and non-government sectors
4- Prioritizing and providing guidance on draft standards with the help of relevant organizations
5- Finalizing standards and publishing them as regulations or Codex in regional or international standards
6- Updating and revising standards after necessary reviews
For more details on Codex Nattamycin standard from Dayan Arman Pouya Click here
For Codex Nisin, Naisyn standard from Dayan Arman Pouya Click here
Codex Standard Preparation Method:
Regular method:
This method consists of 8 steps, with member countries providing their feedback at steps 3, 6, and 8.
Fast method:
This method consists of 5 steps, with member countries providing their feedback at steps 3 and 5.
Framework of Codex Standards for Food:
Standard Name
Scope of Application
Definition
Main components and quality factors
Additives
Contaminants
Health Characteristics
Weight and Size
Labeling
Testing and Sampling Methods
International Codex Structure
The Codex Alimentarius Commission (C.A.C) includes (Secretariat and Executive Committee), and the Executive Committee includes (Regional Committees, Intergovernmental Executive Committees, Food Product Committees, General Topics Committees)
General Topics Committee (9 Technical Committees)
Pesticide Residues
Inspection System and Certification for Imported and Exported Food
Veterinary Drug Residues
Nutrition and Special Diets
Food Labeling
Testing Methods and Sampling
General Principles
Food Additives and Contaminants
Food Safety
